Erissery / Pumkin and Red Beans in Roasted Coconut Gravy  

Yet another traditional and popular dish from God’s own country, Kerala. It is made with assorted veggies and seasoned with roasted coconut. It is again a part of Kerala Sadya (Feast).

There are different variations of Erissery made with different veggies, I have used pumpkin and red beans as the main ingredient, which is my favourite too. Give it a try and enjoy!!

Preperation Time: 20 min.+ soaking time 8 hours

Cooking Time: 30 min.

Serves: 4


Yellow Pumpkin (mathanga) - 350gms (diced)

Van payar (red cow peas or red oriental beans) - 1/4 cup

Turmeric powder - 1/4 tsp

Chilli powder - 1/2 tsp

For grinding

Grated coconut - 1 cup (see the measurements here)

Jeera - 1/4 tsp

Green chilli - 2

For seasoning

Mustard seeds - 1 tsp

Dry whole red chilli - 2 (cut into half)

Curry leaves - 1 stem

Grated coconut - 5 Tbsp

Preparation Method

Soak red cow peas in water overnight.

Cook it with 1/2 cup of water till it becomes soft & keep aside. (I cooked it in a pressure cooker for 1 whistle).

Cook pumpkin in 1 cup of water along with turmeric powder, chilli powder and salt in a vessel.

Lightly mash few pumpkin pieces with a spatula and leave few pieces intact.

Then add cooked beans into it.

Grind coconut, jeera and green chilli into a thick paste adding enough water (paste should not be too watery).

Add this paste into the pumpkin - beans mixture.

Mix well and let it cook for 2 - 3 minutes. (Add extra water if required according to your desired consistency).

Heat oil in a small pan and splutter mustard seeds and saute whole red chillies and curry leaves.

Pour this seasoning into the curry and mix well.

Fry 5 Tbsp of grated coconut in 1 tsp of oil till it becomes golden brown.

Add this into the curry and mix well.

Erissery is ready to be served.

It goes well with rice..


Red cow peas will double in volume after soaking. It should be around 150 gms after soaking 1/4 cup red cow peas.

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